By AI Meal Planner
Make the salsa first so flavors meld: peel and dice the mango (about 1 cup diced) and dice the avocado. Place in a medium bowl with 2 tbsp chopped cilantro, 1 tsp (5 ml) olive oil, juice of 1/2 lime (about 1 tbsp), and 1/4 tsp salt. Gently fold to combine (do not over-mash the avocado). Taste and adjust salt or lime if needed. Cover and chill briefly while you prep the fish.
Prep the fish: pat the 12 oz fish fillets dry with paper towels. Place on a plate and brush both sides with 2 tsp (10 ml) olive oil. Squeeze the remaining juice of the lime (about 1 tbsp) evenly over the fillets. Season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
Preheat your grill or grill pan: heat a gas or charcoal grill to medium-high (about 400°F / 200°C) or place a heavy grill pan over medium-high heat on the stovetop. Brush the grill grates or pan with a little oil (use a paper towel dipped in oil — careful of flare-ups).
Grill the fish: place the fillets on the hot grill or grill pan. For fillets about 1/2-inch thick, grill 3–4 minutes per side. For thicker fillets (3/4–1 inch), grill 4–5 minutes per side. Do not flip more than once. The fish is done when opaque throughout and flakes easily with a fork or reaches an internal temperature of 145°F (63°C). Remove from the heat and let rest 2 minutes.
Dress the greens: put 2 cups mixed greens in a bowl. Spoon about 1–2 tablespoons of the salsa juices (the liquid at the bottom of the salsa bowl) over the greens and add a small pinch of salt. Toss gently to coat. If you prefer, add a light drizzle of olive oil (this will slightly change the calorie count).
Plate and finish: divide the dressed mixed greens between two plates. Place the grilled fish on top of the greens. Spoon the mango-avocado salsa over the fish (reserve a lime wedge if you like). Garnish with a few extra cilantro leaves. Serve immediately.
Notes and alternatives: If you don’t have a grill or grill pan, you can broil the fish 4–6 inches from the heat for 6–8 minutes total (watch closely) or pan-sear in a nonstick skillet over medium-high heat 3–5 minutes per side with the oiled pan. For a touch of heat, add 1/8 tsp crushed red pepper to the salsa.
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By AI Meal Planner
This recipe is ready in 25 minutes and features White fish fillets (cod or tilapia), Olive oil (split: 2 tsp for fish, 1 tsp for salsa), Lime (juice divided: 1 tbsp for fish, 1 tbsp for salsa) and other delicious ingredients. Contains 390 calories total.
Make the salsa first so flavors meld: peel and dice the mango (about 1 cup diced) and dice the avocado. Place in a medium bowl with 2 tbsp chopped cilantro, 1 tsp (5 ml) olive oil, juice of 1/2 lime (about 1 tbsp), and 1/4 tsp salt. Gently fold to combine (do not over-mash the avocado). Taste and adjust salt or lime if needed. Cover and chill briefly while you prep the fish.
Prep the fish: pat the 12 oz fish fillets dry with paper towels. Place on a plate and brush both sides with 2 tsp (10 ml) olive oil. Squeeze the remaining juice of the lime (about 1 tbsp) evenly over the fillets. Season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
Preheat your grill or grill pan: heat a gas or charcoal grill to medium-high (about 400°F / 200°C) or place a heavy grill pan over medium-high heat on the stovetop. Brush the grill grates or pan with a little oil (use a paper towel dipped in oil — careful of flare-ups).
Grill the fish: place the fillets on the hot grill or grill pan. For fillets about 1/2-inch thick, grill 3–4 minutes per side. For thicker fillets (3/4–1 inch), grill 4–5 minutes per side. Do not flip more than once. The fish is done when opaque throughout and flakes easily with a fork or reaches an internal temperature of 145°F (63°C). Remove from the heat and let rest 2 minutes.
Dress the greens: put 2 cups mixed greens in a bowl. Spoon about 1–2 tablespoons of the salsa juices (the liquid at the bottom of the salsa bowl) over the greens and add a small pinch of salt. Toss gently to coat. If you prefer, add a light drizzle of olive oil (this will slightly change the calorie count).
Plate and finish: divide the dressed mixed greens between two plates. Place the grilled fish on top of the greens. Spoon the mango-avocado salsa over the fish (reserve a lime wedge if you like). Garnish with a few extra cilantro leaves. Serve immediately.
Notes and alternatives: If you don’t have a grill or grill pan, you can broil the fish 4–6 inches from the heat for 6–8 minutes total (watch closely) or pan-sear in a nonstick skillet over medium-high heat 3–5 minutes per side with the oiled pan. For a touch of heat, add 1/8 tsp crushed red pepper to the salsa.
Calories per Serving: 390
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